Go Back
+ servings
Roasted chicken breasts with vegetables title image

Rosemary Roasted Chicken Breasts with Vegetables

Servings 4 Course Main Dish Cuisine Store 4 days in refrigerator Preparation time: 25 minutes Cooking time: 35 minutes Total time: 1h 25 minutes
Course Main Course
Cuisine American
Prep Time 25 minutes
Cook Time 35 minutes
Chicken Marinating Time 30 minutes
Total Time 1 hour 30 minutes
Servings 4
Calories 341kcal
Author Toni Dash


Chicken Marinade

  • 4 Boneless Skinless Chicken Breasts total weight approximately 1.5 pounds
  • 3 tablespoons Honey
  • 1 tablespoon chopped fresh Rosemary
  • 1 tablespoon Italian seasonings
  • 2 tablespoons Olive oil
  • 2 garlic cloves finely chopped
  • ¼ teaspoon Salt
  • ¼ teaspoon Black pepper


  • 1 medium Red Bell Pepper seeded and cut into 1-inch pieces
  • 1 medium Yellow Bell Pepper seeded and cut into 1-inch pieces
  • 1 3/4 cups 1-inch thick slices then quartered Zucchini
  • 1 large Red onion cut into 1-inch pieces
  • 1 medium Lemon cut into 4-6 wedges lengthwise
  • 1 tablespoon chopped fresh rosemary
  • 1 1/2 tablespoons Olive oil
  • 1 teaspoon Italian seasonings
  • Salt and pepper to taste
  • fresh parsley for garnish


  • Preheat the oven at 400 degrees F.
  • In a medium bowl or gallon zipper close plastic bag, combine the 3 tablespoons honey, 1 tablespoon rosemary, 1 tablespoon Italian seasonings, 2 tablespoons olive oil, garlic, ¼ teaspoon salt and ¼ teaspoon pepper. Mix together fully.
  • Add the chicken and toss to coat if using a bowl. Or seal the bag (if using), squeezing out all air and massage the marinade into the chicken from the outside of the bag. Marinate in the fridge for 30 minutes. NOTE: the marinade and chicken may marinate for up to 24 hours before cooking.
  • In a large mixing bowl or gallon zipper close plastic bag, combine the 1 tablespoon rosemary, 1 ½ tablespoons of olive oil, 1 teaspoon Italian seasonings. Mix together fully.
  • Add the red bell pepper, yellow bell pepper, zucchini and onion to the bowl or bag. Toss to fully coat (or seal if using the bag and massage the marinade into the vegetables). Place in the refrigerator.
  • When the 30 minutes of the chicken marinating has elapsed, pour the vegetables into a 13-inch by 9-inch baking dish.
  • Place the lemon wedges in with the vegetables. Lightly salt and pepper the vegetables.
  • Add the chicken breasts on top of the vegetables leaving space in between the chicken breasts.
  • Bake for 30-35 minutes until the internal temperature of the chicken reaches 165 degrees. Remove the baking dish from the oven and allow to rest for 5 minutes before serving.
  • Serve hot as is or on cooked rice or pasta. Garnish with chopped Italian parsley if desired.


Chicken Notes

  • Select chicken breasts the same size for even cooking results.
  • Adjust cooking time if using larger chicken breasts or more than 1.5 pounds. Ensure the internal temperature reaches 165 degrees before removing from the oven to rest.

Meal Prep

f you make the recipe for meal prep, let chicken and veggies cool down before transferring in a glass bowl and cover. Store in the refrigerator for up to 3 days. Reheat in the microwave.


Calories: 341kcal | Carbohydrates: 26g | Protein: 26g | Fat: 16g | Saturated Fat: 3g | Cholesterol: 72mg | Sodium: 286mg | Potassium: 779mg | Fiber: 4g | Sugar: 17g | Vitamin A: 1186IU | Vitamin C: 121mg | Calcium: 74mg | Iron: 2mg